Chocolate kefir sour cream cake
The chocolate kefir sour cream cake consists of a moist fluffy chocolate sponge cake and the delicate sour cream with a slight hint of caramel. It tastes loose, creamy and so incredibly delicious. Moreover, the chocolate kefir sour cream cake is very easy and quick to make with this recipe.
Servings 12
Ingredients
for the sponge cake
- 250 ml kefir
- 3 eggs
- 180 g sugar**
- 100 ml vegetable oil
- 45 g cocoa powder**
- 250 g flour**
- 4 g baking powder**
- 2 g baking soda** (sodium bicarbonate)
- 1 pinch of vanilla bean**
- 1 pinch of salt
for the cream
- 300 g sour cream cold
- 150 g caramelized sweetened condensed milk cold
Instructions
Preparation of the sponge cake
- Beat eggs, sugar, vanilla and salt to an airy light mass.
- Carefully stir in kefir and vegetable oil.
- Mix flour with cocoa powder, baking powder and baking soda.
- Fold the dry flour mixture into the liquid egg-sugar mixture to make a thick sponge batter.
- Spread the batter evenly on a baking tray lined with baking paper, bake the sponge cake in a preheated oven at 180 °C top and bottom heat for about 12 minutes and let it cool.
- Cut off a 0.5 - 1 cm thick edge from all sides of the sponge cake and crumble it finely.
- Cut the sponge cake into four equal-sized cake layers.
Preparation of the cream
- Whip sour cream and caramelized sweetened condensed milk until creamy.
Preparation of the cake
- Spread the four cake layers with the cream, stack them on top of each other and spread the sides of the cake with the remaining cream.
- Sprinkle the top and sides of the cake with the crumbs.
- Chill the chocolate kefir sour cream cake for at least 2 hours.
Notes
- Instead of vanilla bean, you can use vanilla sugar or vanilla extract.
- Do not bake the sponge cake longer than necessary or it may taste dry. Use a wooden skewer to check if it is baked.
- Note the detailed tips and tricks for making the chocolate kefir sour cream cake at the top of the post.